Batsui

Ingredients for Batsui

• 350 g pork belly, diced
• 100 g pork spleen, diced
• 100 g pork pancreas, diced
• 100 g pork kidneys, diced
• 2 bunches misua, about 75–100 g
• 5 cups water
• 3 cups pork stock
• 1 thumb-size ginger, finely sliced
• 6 garlic cloves, minced
• 1 red onion, finely chopped
• Fish sauce, to taste
• Freshly ground black pepper, to taste
• Chopped spring onions, for garnish
• Bird's-eye chillies, for serving
• Oil, for cooking

How to cook Batsui

1. 1.Heat oil in a wok and brown pork belly, spleen, pancreas, and kidneys. Remove and set aside.
2. 2.Sauté garlic, onion, and ginger in the same wok until fragrant. Add water and pork stock, then bring to a boil.
3. 3.Return the browned meat and offal, then simmer over medium heat for 20 minutes.
4. 4.Add misua and cook 5 minutes. Season with fish sauce and pepper; garnish with spring onions and serve with bird's-eye chillies.